Slowroasted Springbok [or Lamb] shanks – Kate Liquorish

Kate Liquorish's Easy Slowroasted Springbok Shanks

Kate Liquorish’s Easy Slowroasted Springbok Shanks

Kate says, “People are often amazed when you present them with a slow roasted lamb or springbok shank – ‘oh wow’ they grin ‘that must have taken you hours’ – but the only thing it takes hours to make is the oven. The dish itself takes 10 minutes to put together and then you let the oven do the rest! Honestly – it’s too easy for words. I used Springbok shanks as I felt like something different but you can use lamb shanks just as easily. Feel free to use white wine instead of red and add a tin of tomatoes if you prefer the flavour – there’s not really much you can do wrong!”

Slowroasted Springbok Shanks

Ingredients (serves 4)
4 small – medium Springbok shanks – you could us lamb instead
olive oil
3 onions (cut into 6ths)
8 carrots (roughly chopped)
1 packet celery (roughly chopped)
1 bottle red wine
1 litre beef stock (2 beef stock sachets dissolved in water is fine)
2 tbsp honey
1 bay leaf
4 sprigs rosemary
salt and pepper

Kate’s note
The bigger the shanks, the tougher the meat, as Springbok shanks have very little fat on them.

Method
Preheat the oven to 200C.
Season the shanks and place a large, oven-proof, casserole dish on medium-high heat.
Brown the shanks in a little olive oil, turning until the exteriors are nicely caramelised, then remove from the casserole dish and set aside.
Pour in a good glug of olive oil and pop in the onions, carrots and celery and season with a little salt and pepper, saute for about 8 minutes, turning constantly, before removing from the heat.
Push the shanks into the bottom of the dish under the veggies and add the remaining ingredients.
Put the lid onto the casserole dish and pop into the oven.
Turn the oven down to 180C and roast for 3½ hours, turning the shanks every hour and checking that not too much liquid has evaporated – if too much of the liquid evaporates just add another cup of water and continue the cooking.
Serve with couscous.

Michael’s wine recommendation – CLICK HERE

Bellingham Pinopasso 2013

Bellingham Pinopasso 2013

Kate Liquorish

Kate Liquorish

Kate says, “Writer/actress/cook/foodie.

Food fascinates me. It always has and it always will.

An actress by profession – and what an interesting profession it can be – I have had the joy (and the pain) of a lot of free time between work/auditions/post-audition-drinking… and in this time, I found myself cooking.

It quickly snowballed; dinner at home became dinner for friends became dinner for 12 became a party and a wedding and before I knew it I was working as a caterer and kept being asked for my recipes, but I’d never taken the time to write them down. Then one day a friend persuaded me to start a blog…so I did…and here I am.

To try a new recipe, to throw a dinner party, to drink delicious wines, to bake, to grill, to toss, to fry, to try and fail, to live and learn, TO SHARE…this is what I love.

Visit Kate’s website – Click here

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May 5th, 2015|Categories: Recipes|Tags: , , |